Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

If‍‌‍‍‌‍‌‍‍‌ a little dab of wasabi is your thing when eating sushi, then here is some good news and bad news. First, wasabi may provide a few health benefits because of its natural compounds and ...

If you’ve paired fresh fish with a dab of fiery green paste at an American sushi joint, chances are you haven’t actually tasted real wasabi. What most Americans encounter is a mix of horseradish, ...

We hate to break it to you, but the spicy green stuff you’re slathering on your sushi probably isn’t real wasabi. Authentic wasabi is made from a vibrant green root of the same name, which is native ...

It’s a rare sight to spot fresh wasabi root at sushi restaurants, an extravagant accouterment at $100 a pound and a short shelf life. Besides, the majority of wasabi dolloped onto your plate — ...

An occasional FOODday series highlighting some of the innovators in our state's artisanal food scene. Back in 2003, Markus Mead touched down in Japan for a skiing and surfing vacation. Somewhere along ...

However, this is where the similarities between horseradish and wasabi stop. The first difference is botanical: unlike horseradish, wasabi isn't a root, but rather an underground stem also known as a ...

Have you ever eaten wasabi? If you answered “yes” to that question, you are likely mistaken. Most sushi eaters—even in Japan—are actually being served a mixture of ground horseradish and green food ...

If you eat a lot of sushi and sashimi, you’re probably pretty familiar with wasabi. What is wasabi, though, other than that dollop of green paste on the side of your plate? This Japanese staple ...

If you have eaten sushi, you might assume you have tried wasabi. But chances are it was an artificial version that Japanese growers say is a world away from their ‘green gold’. Unlike the spicy neon ...